WO2007110885A1 - Process for obtaining a soya-based food product usable for preparing drinks and/or foods - Google Patents

Process for obtaining a soya-based food product usable for preparing drinks and/or foods Download PDF

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Publication number
WO2007110885A1
WO2007110885A1 PCT/IT2006/000187 IT2006000187W WO2007110885A1 WO 2007110885 A1 WO2007110885 A1 WO 2007110885A1 IT 2006000187 W IT2006000187 W IT 2006000187W WO 2007110885 A1 WO2007110885 A1 WO 2007110885A1
Authority
WO
WIPO (PCT)
Prior art keywords
soybean
toasting
yellow
green
foods
Prior art date
Application number
PCT/IT2006/000187
Other languages
French (fr)
Inventor
Elena Dellapasqua
Original Assignee
Elena Dellapasqua
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Elena Dellapasqua filed Critical Elena Dellapasqua
Priority to PCT/IT2006/000187 priority Critical patent/WO2007110885A1/en
Publication of WO2007110885A1 publication Critical patent/WO2007110885A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/44—Coffee substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking

Definitions

  • the present invention relates to a method of producing a soybean-based foodstuff wherein soybean is subjected to maturing after toasting for a predetermined time before its next use.
  • a soybean-based foodstuff is known which is the object of the patent of industrial invention No. 01317081 filed in the name of the same Applicant in Italy.
  • Such soybean-based foodstuff is produced at the state of art just by toasting soybean before milling it.
  • the main drawback of such known foodstuff is due to its organoleptic features which are not particularly palatable because of its slightly bitter taste.
  • a second drawback is that such foodstuff is perishable as its organoleptic features deteriorate in a short time.
  • the object of the present invention is to overcome the above-mentioned problems by providing a soybean-based foodstuff ⁇ having a palatable taste with a flavour durable in time.
  • soybean loses its disagreeable organoleptic features and, as a result, the taste of the foodstuff thus obtained, on one side, is particularly palatable and, on the other side, this foodstuff keeps longer than the already known foodstuff made only by toasting soybean after drying.
  • soybean toasting machines without any refractory lining are used.
  • Such machines are able to pass from non-operating to operating conditions and vice versa in a short time causing advantageously the productivity to increase. In other words, they are able to warm up in a short time for toasting soybean and to cool till a non- operating condition ready to toast a further amount of soybean.
  • toasting carried out according to the invention is quite different from coffee roasting for which roasting machines lined by refractory materials to enhance the coffee flavour and aroma are used. Such roasting machines pass from non- operating to operating conditions and vice versa in a rather long time even to avoid the refractory material to be damaged.
  • one peculiar feature of the invention is to provide a maturing step of the toasted soybean. Particularly, a mixing of two kinds of already dried and toasted soybeans, so-called yellow soybean (common soybean) and green soybean (Phaseolus Aureus) , is preferred. According to the foodstuff desired, a milling of soybean is also carried out after maturing.
  • the soybean maturing should last at least 78 hours so that oils contained therein ooze through and soybean loses its organoleptic features and gain a more palatable taste than the traditional taste of only toasted soybean.
  • the two kinds of yellow and green soybeans are selected in the proportion of 1/3 (yellow) and 2/3 (green) of the total amount, respectively.
  • the disclosed method provides that the toasting step of previously duly dried soybean should be carried out separately and in a closed room to keep the flavour of the end product .
  • Such toasting step should be strong enough, i.e. the warm-up and cooling cycles take place in a short time unlike what is the case for coffee.
  • the predominant tastes can be similar to those of hazelnut and chocolate.
  • the duration of toasting of yellow soybean having a larger bean is preferably 20 minutes, and the duration of toasting of green soybean having a smaller bean is preferably 15 minutes.
  • Toasting should be carried out at a maximum temperature of about 200-220 0 C for yellow soybean and about 190-200 0 C for green soybean according to the size of beans to avoid for the foodstuff to burn and to lose the desired organoleptic features, thus becoming injurious to the health.
  • the maturing step of the green and yellow soybeans is carried out separately for at least 78 hours .
  • a drink is prepared in the usual manner by adding the powder to boiling water and carrying on boiling for about 15 minutes and then filtering.
  • the obtained drink is sweetened, if desired, so that it can be tasted alone or added to milk, as substitute for coffee, to form the base of water-ices, ice creams, or puddings.
  • the mixture of yellow and green soybeans can be used as ingredient in a lot of foodstuff such as oven products, yoghurt, pies as well as pharmaceutical nutrient health products.
  • the soybean-based foodstuff according to the invention can be used not only as an alternative to coffee but also to cocoa, barley, malt, cereals, and chicory.
  • soybean treated by the new method disclosed herein in either mixed form or not, can also be used in freeze-dried form.

Abstract

A method of producing a soybean-based foodstuff characterized in that the dried soybean is toasted and matured for a predetermined time.

Description

Process for obtaining a soya-based food product usable for preparing drinks and/or foods
The present invention relates to a method of producing a soybean-based foodstuff wherein soybean is subjected to maturing after toasting for a predetermined time before its next use. A soybean-based foodstuff is known which is the object of the patent of industrial invention No. 01317081 filed in the name of the same Applicant in Italy. Such soybean-based foodstuff is produced at the state of art just by toasting soybean before milling it. The main drawback of such known foodstuff is due to its organoleptic features which are not particularly palatable because of its slightly bitter taste. A second drawback is that such foodstuff is perishable as its organoleptic features deteriorate in a short time.
The object of the present invention is to overcome the above-mentioned problems by providing a soybean-based foodstuff ■ having a palatable taste with a flavour durable in time. This has been achieved according to the invention by a new method of treatment in which soybean is first dried and toasted, and then matured to cause the oils contained therein to ooze through. Thus, soybean loses its disagreeable organoleptic features and, as a result, the taste of the foodstuff thus obtained, on one side, is particularly palatable and, on the other side, this foodstuff keeps longer than the already known foodstuff made only by toasting soybean after drying. According to a peculiar feature of the invention, soybean toasting machines without any refractory lining are used.
Such machines are able to pass from non-operating to operating conditions and vice versa in a short time causing advantageously the productivity to increase. In other words, they are able to warm up in a short time for toasting soybean and to cool till a non- operating condition ready to toast a further amount of soybean.
It should be appreciated that toasting carried out according to the invention is quite different from coffee roasting for which roasting machines lined by refractory materials to enhance the coffee flavour and aroma are used. Such roasting machines pass from non- operating to operating conditions and vice versa in a rather long time even to avoid the refractory material to be damaged. As already mentioned, one peculiar feature of the invention is to provide a maturing step of the toasted soybean. Particularly, a mixing of two kinds of already dried and toasted soybeans, so-called yellow soybean (common soybean) and green soybean (Phaseolus Aureus) , is preferred. According to the foodstuff desired, a milling of soybean is also carried out after maturing. The soybean maturing should last at least 78 hours so that oils contained therein ooze through and soybean loses its organoleptic features and gain a more palatable taste than the traditional taste of only toasted soybean. After trials the two kinds of yellow and green soybeans are selected in the proportion of 1/3 (yellow) and 2/3 (green) of the total amount, respectively.
The disclosed method provides that the toasting step of previously duly dried soybean should be carried out separately and in a closed room to keep the flavour of the end product .
Such toasting step should be strong enough, i.e. the warm-up and cooling cycles take place in a short time unlike what is the case for coffee.
According to the duration of toasting of the two kinds of soybean the predominant tastes can be similar to those of hazelnut and chocolate.
The duration of toasting of yellow soybean having a larger bean is preferably 20 minutes, and the duration of toasting of green soybean having a smaller bean is preferably 15 minutes.
Toasting should be carried out at a maximum temperature of about 200-2200C for yellow soybean and about 190-2000C for green soybean according to the size of beans to avoid for the foodstuff to burn and to lose the desired organoleptic features, thus becoming injurious to the health.
At the end of the toasting step a bean with a colour similar to the roasted coffee-bean is obtained.
Preferably, the maturing step of the green and yellow soybeans is carried out separately for at least 78 hours .
After milling the beans and forming the mixture, a drink is prepared in the usual manner by adding the powder to boiling water and carrying on boiling for about 15 minutes and then filtering. The obtained drink is sweetened, if desired, so that it can be tasted alone or added to milk, as substitute for coffee, to form the base of water-ices, ice creams, or puddings. Furthermore, the mixture of yellow and green soybeans can be used as ingredient in a lot of foodstuff such as oven products, yoghurt, pies as well as pharmaceutical nutrient health products. At last, the soybean-based foodstuff according to the invention can be used not only as an alternative to coffee but also to cocoa, barley, malt, cereals, and chicory.
It is also evident that soybean treated by the new method disclosed herein, in either mixed form or not, can also be used in freeze-dried form.
The present invention has been described and illustrated according to a preferred embodiment thereof, however, it is self-evident that anyone skilled in the art can make technically equivalent modifications and/or replacements without departing from the scope of the present industrial invention.

Claims

Claims
1. A method of producing a soybean-based foodstuff, characterized by the following steps:
- toasting of the dried soybean;
- maturing of the toasted soybean for at least 78 hours .
2. The method according to the preceding claim, characterized in that the step of mixing two kinds of soybean, green soybean and yellow soybean, is further provided.
3. The method according to the preceding claim, characterized in that the amount of green soybean used is 2/3 of the total product.
4. The method according to claim 2 or 3, characterized in that the amount of yellow soybean used is 1/3 of the total product.
5. The method according to claim 2, characterized in that the toasting time is 20 minutes for yellow soybean and 15 minutes for green soybean.
6. The method according to claim 2, characterized in that the toasting temperature is about 200-2200C for yellow soybean and about 190-2000C for green soybean.
7. The method according to claim 2, characterized in that the toasting of green soybean is carried out separately from the toasting of yellow soybean.
8. The method according to claim 1 or 2, characterized in that the toasting is carried out in a closed room.
9. The method according to claim 2, characterized in that the maturing of green soybean is carried out separately from the maturing of yellow soybean.
10. The method according to any preceding claim, characterized in that the matured soybean is freeze- dried.
11. A method of producing a soybean-based foodstuff that can be used for the preparation of drinks and/or foods as essentially described and claimed in the present description.
PCT/IT2006/000187 2006-03-24 2006-03-24 Process for obtaining a soya-based food product usable for preparing drinks and/or foods WO2007110885A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IT2006/000187 WO2007110885A1 (en) 2006-03-24 2006-03-24 Process for obtaining a soya-based food product usable for preparing drinks and/or foods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IT2006/000187 WO2007110885A1 (en) 2006-03-24 2006-03-24 Process for obtaining a soya-based food product usable for preparing drinks and/or foods

Publications (1)

Publication Number Publication Date
WO2007110885A1 true WO2007110885A1 (en) 2007-10-04

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PCT/IT2006/000187 WO2007110885A1 (en) 2006-03-24 2006-03-24 Process for obtaining a soya-based food product usable for preparing drinks and/or foods

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015090707A3 (en) * 2013-12-18 2015-09-11 Koninklijke Philips N.V. Soymilk maker and method of making soymilk

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2046076A (en) * 1979-03-22 1980-11-12 British Soya Products Ltd Soyabean food product
EP0289060A1 (en) * 1987-04-29 1988-11-02 Solnuts B.V. Method for the preparation of a roasted nut-like product
JPH0315357A (en) * 1989-06-10 1991-01-23 Ishiyama Miso Shoyu Kk Dry vinegared soybean
EP0585632A1 (en) * 1992-09-01 1994-03-09 Societe Des Produits Nestle S.A. Sojbean food product and process for preparing same
WO1998003084A1 (en) * 1996-07-18 1998-01-29 Nutricor, Inc. Nutritious food preparations and methods for making them
CN1320390A (en) * 2001-02-22 2001-11-07 李骏 Five-bean peanut powder and its making method

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2046076A (en) * 1979-03-22 1980-11-12 British Soya Products Ltd Soyabean food product
EP0289060A1 (en) * 1987-04-29 1988-11-02 Solnuts B.V. Method for the preparation of a roasted nut-like product
JPH0315357A (en) * 1989-06-10 1991-01-23 Ishiyama Miso Shoyu Kk Dry vinegared soybean
EP0585632A1 (en) * 1992-09-01 1994-03-09 Societe Des Produits Nestle S.A. Sojbean food product and process for preparing same
WO1998003084A1 (en) * 1996-07-18 1998-01-29 Nutricor, Inc. Nutritious food preparations and methods for making them
CN1320390A (en) * 2001-02-22 2001-11-07 李骏 Five-bean peanut powder and its making method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 200217, Derwent World Patents Index; AN 2002-123095, XP002407299 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015090707A3 (en) * 2013-12-18 2015-09-11 Koninklijke Philips N.V. Soymilk maker and method of making soymilk

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